Hazard Analysis and Critical Control Point (HACCP) is a systematic approach to food safety that helps prevent, reduce, or eliminate food safety risks. While HACCP itself focuses on identifying and controlling critical points in food processing, the effectiveness of HACCP relies on the implementation of prerequisite procedures (PRPs). These are
Reheating food safely is a crucial aspect of food hygiene, particularly for preventing foodborne illnesses. Whether you’re warming up last night’s leftovers or preparing a batch of pre-cooked meals for the week, understanding the correct temperature for reheating food ensures it’s safe to consume. In this guide, we’ll discuss the
Ensuring proper food handling at work is critical for maintaining high standards of food safety and hygiene. Whether you run a restaurant, café, or a food manufacturing business, understanding the best practices in food handling can prevent foodborne illnesses and keep your customers safe. Here are the best three sources
Is your kitchen harbouring hidden dangers? You might be surprised to learn that food contamination isn’t just about seeing those visible nasties. In fact, there are four distinct types of contamination that could turn a meal into a health hazard. Here’s what you need to know about biological, chemical, physical
If you’re working in the food industry or planning to start a food business, getting a food hygiene certificate is right at the top of the priority list. Not only is it a legal requirement in many cases, but it also demonstrates your commitment to food safety and can boost
Ensuring food safety is not just a matter of personal preference or good business practice; in the UK, it is a legal requirement for food establishments to display their food hygiene ratings. This mandatory system has been put in place to safeguard public health, maintain industry standards, and hold food businesses accountable for their hygiene practices.
Here are some key reasons why a food hygiene rating is a legal requirement in the UK:
In commercial kitchens and food plants, stock rotation is no joke. It’s the frontline defence against public health disasters. Using a rigorous first-in, first-out (FIFO) system to manage ingredient inventories is essential for maintaining food safety, quality and preventing costly product waste. Keeping it fresh Proper stock rotation prevents nightmare
For decades, we’ve viewed the bacteria that cause food to spoil as enemies to be conquered through preservatives and refrigeration. But these microbes turn out to have some surprisingly useful applications, despite having been long dismissed as prime-time meal ruiners. While still a nuisance in the kitchen, recent research shows
What is Level 2 Food Hygiene & Safety course? The Level 2 Food Hygiene & Safety course is a pivotal certification designed to ensure that individuals working within the food handling and preparation sectors in the UK possess the essential knowledge and skills to operate safely. It is aimed at
Finding the right temperature balance is crucial when serving hot foods. Serving food too cold can risk foodborne illness while serving it too hot can result in unpleasant eating experiences or even burns. In this guide, learn the correct temperatures to serve hot foods, ensuring your culinary creations are safe
In any professional kitchen or food preparation environment, hygiene and food safety are paramount. One common practice to prevent cross-contamination and ensure food safety is using chopping board colour coding. You may have noticed that chopping boards come in a variety of colours, but have you ever wondered what each
In today’s world, where food is readily available and convenience often outweighs caution, understanding the risks associated with certain foods is essential for maintaining good health. High-risk foods are more susceptible to contamination, leading to potential foodborne illnesses if not handled properly. From raw meats to unpasteurised dairy products, these
In the world of food safety, the Hazard Analysis and Critical Control Point (HACCP) framework stands as a recognised framework of preventive measures, ensuring the safety and integrity of food from production to consumption. Initially developed to ensure food safety for NASA’s manned space missions, this systematic approach has become
In food safety, the Hazard Analysis and Critical Control Point (HACCP) system is a key method for preventing risks and ensuring food is safe from the start of production to when it’s consumed. This systematic approach is not just a regulatory requirement but a global standard that underscores the importance
In the intricate world of food safety, the term HACCP stands as a beacon of preventive measures and systematic approaches designed to ensure the safety and quality of food from production to consumption. Hazard Analysis Critical Control Point or HACCP is more than just a protocol; it’s a comprehensive management
Chinese restaurants and takeaways are beloved by the nation – a firm, culinary favourite! Sweet and sour chicken, Singapore noodles, and prawn toast – whatever your order, there’s a dish for everyone! Perhaps you are in the UK, and thinking about to opening a Chinese restaurant or takeaway? If so,
Pizza is the world’s favourite fast food – which doesn’t come as any surprise! We eat pizza everywhere, all over the world – at home, in restaurants, and on the go – some even warm it up for breakfast! If you are in the UK, and thinking about to opening
What certificates can I achieve online for my business and employees? This is a question that is commonly asked within new and established businesses alike. Here at Essential Food Hygiene, we have many online courses – all of which adhere to UK regulations and have been accredited by The CPD
What can I do to help establish my food business? What certificates do I need? These are common thoughts and queries amongst many establishments in the UK, especially when they are new and upcoming. In this article, we will discuss this topic and hopefully, it will help to answer any
It’s important for everyone, whether they are in the food industry, or not – to understand best-before dates and use-by dates. Best before and use-by dates is on all food packaging with the aim to keep food safe for consumption and to help prevent unnecessary food waste. The difference between
